Almond Pudding Cookies with Brown Sugar Frosting

Now, I can kinda understand spending that much on, say, a pool area. Maybe a garage or media room. Pools and movie equipment are expensive, especially by rich people tastes.

But last week I saw an episode that included a million dollar closet.

Yes, I just said a million dollar CLOSET. That, it turns out, is worth at least five million dollars if you include the contents.

Because the closet was inspired by Coco Chanel. And, as the owner of the closet points out, Chanel purses ain’t cheap.

Neither, apparently, was the $30,000 18-karat gold chandelier.

Or the $10,000 rug with the Chanel logo.

Or the hand-crafted wrought-iron staircase (yes, I said staircase; for the two-story 48,000 square foot closet) copied from the mirrored Chanel staircase in Paris. She really wanted to do mirrors on her stairs, but she couldn’t get them to bend, darn it. What a waste.

Of course, the closet has more space than she needs right now. “I need to go shopping!” she chuckles.

But hey, she lets people take tours of the closet for charity. Gotta give back, right?

{Seriously, I am not making this stuff up. You can watch the episode here. The closet is in the last five minutes of the show.}

Want to see something that doesn’t cost a million bucks?

Almond Pudding Cookies with a Brown Sugar Frosting. Is there anything in that sentence that doesn’t sound good?

I made these Almond Pudding Cookies for a friend who helped me out a lot when my parents were sick. She loves almond and almond extract and had given up chocolate for lent. I did some searching and came up with this recipe. They are the perfect “thank you” cookie. They’re soft and chewy, sweet and almondy. If you like almonds, this recipe is for you!

These Almond Pudding Cookies are totally worth a million bucks for a fraction of the price.

Be sure to check out all my pudding cookie recipes!

Almond Pudding Cookies with Brown Sugar Frosting

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(Cookie recipe adapted from Chef in Training, Frosting adapted from Eat's Well with Others)

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Yield 4 servings

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Ingredients

 

For the Cookie:

• ▢ 1 ½ sticks butter
• ▢ ¾ cup brown sugar
• ▢ ¼ cup sugar
• ▢ 1 (3.4 oz) package instant vanilla pudding mix
• ▢ 2 eggs
• ▢ 1 teaspoon almond extract
• ▢ 1 tsp baking soda
• ▢ 2-1/4 cups flour
• ▢ 1 cup chopped sliced almonds

For the Frosting:

• ▢ ½ cup brown sugar
• ▢ 2 tablespoons milk
• ▢ 3 tablespoons butter
• ▢ ½ teaspoon almond extract
• ▢ 1 cup powdered sugar
• ▢ 1 cup (or so) sliced almonds, toasted

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Instructions

• Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
• Whisk together baking soda and flour and set aside.
• Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and almond extract. Slowly add the flour and mix until just combined. Stir in almonds.
• Roll into 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Cool completely before frosting.
• To make the frosting: combine the brown sugar, milk, and butter in a saucepan over low heat. Stir until the sugar is completely dissolved into the liquid, just a few minutes. Remove from heat and add almond extract and powdered sugar. Stir until no lumps remain. Frost cookies quickly; this frosting tends to harden fast. Top immediately with toasted almonds and let the frosting harden.

Recipe Nutrition

Calories: 868kcal | Carbohydrates: 133g | Protein: 15g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 400mg | Potassium: 493mg | Fiber: 6g | Sugar: 111g | Vitamin A: 394IU | Calcium: 208mg | Iron: 3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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